Century

 

My grandkids love pasta, especially if they can choose whether or not to top it with marinara, Bolognese, Alfredo, etc. We usually pair pasta dishes with a tossed salad and garlic bread. It starts with a store-bought loaf of French or Italian bread – the chubby kind, not the long skinny baguettes. With a long serrated knife, I slice the loaf in half lengthwise. In a small bowl, I beat together half a cup of room-temperature butter, 4 minced cloves of garlic, and half a teaspoon dried parsley. Sometimes I stir in half a cup of grated parmesan. This mixture gets spread over each cut side of the loaf. Both halves are popped in the oven at 400F for about 15 minutes, until the butter (and cheese) are melted and the bread is a toasty golden-brown. Then they’re sliced into generous hunks and served while they’re still hot.